Coconut Bacon

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Whoever invented  these incredible little smokey/savoury pieces of heaven is a genius!  It is VERY yummy and easy to make. There are a lot of different versions of Coconut Bacon online, and after sifting through them all, I decided to tackle this one at Vegan Good Things (great site!).  I liked the ratio of ingredients, and the advice about baking at a lower temperature, which I thought made a lot of sense.  Don’t be fooled by the name – it is not bacon!  It just resembles some properties of that breakfast staple, without all the heart clogging properties – yay!


3 large handfuls of large flake, unsweetened coconut
1 Tbsp. liquid smoke
2 Tbsp. tamari
1 Tbsp. water
1 Tbsp. maple syrup


Preheat oven to 300F. Place coconut in a shallow baking pan (I lined 2 baking sheets with parchment paper to assure there would be no sticking). Combine other ingredients together in a small bowl and drizzle over coconut. Use your hands to mix and make sure the coconut is evenly coated. Bake at 300 for 20 minutes, or until crisp, checking every 5-10 minutes. It will continue to crisp as it cools, and is best eaten at room temperature.  Store in an airtight container in the fridge for about a week.


~The Vegan Project


  1. This is life changing! I made borscht and sprinkled it on top with coconut yoghurt (with apple cider vinegar, lemon juice and celery seed) and fresh herbs. So good!

  2. These look awesome and will help me in my journey to health. Gonna give these a whirl this weekend.

  3. Cathy Norris says:

    I made a batch and it is delicious ! Thanks for a great recipe

  4. Have u never heard of Fahrenheit or centigrade?

  5. Stephanie Baldridge says:

    I love this!! It is grest on everything!

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